Rice Krispie Square Marshmallow Cheesecake Recipes

TOASTED MARSHMALLOW NO BAKE CHEESECAKE

Steps:

• For the Rice Krispie Crust:
• Spray a 10-inch spring form pan with baking spray. Set aside.
• Melt the butter over low heat in a large heavy bottom pot, I used my Le Creuset.
• Add marshmallows and stir until completely melted.
• Remove from heat and add vanilla and mix until incorporated.
• Add the cereal and mix until well coated.
• Form the rice krispie treats into the spring form pan, starting with the bottom and then the sides. You might have a little left over...just eat it.
• For the cheesecake:
• Mix the sugar and gelatin in a small bowl.
• Add boiling water and let sit for 5 minutes while gelatin dissolves.
• Using a stand mixer with a paddle attachment beat the cream cheese, vanilla bean, and vanilla bean paste until soft and creamy.
• Add the marshmallow fluff and the toasted marshmallows and beat until fully incorporated. You will have lumps from the toasted marshmallows, that's okay.
• Gradually add the gelatin mixture. It's going to look like soup at the end...don't panic.
• When all the gelatin is fully incorporated transfer mixture in the bowl to the fridge and let chill for 45 minutes.
• Remove from fridge and mix vigorously to get smooth again. It should have thickened up.
• Pour into prepared Rice Krispie Treat Crust and smooth evenly with spatula. You can top with more toasted marshmallows for garnish if you want.
• Put back in fridge for at least 4 hours to fully set up.

EXTRA-MARSHMALLOW CRISPY RICE TREATS

Steps:

• Line an 8-inch square baking dish with aluminum foil and spray generously with nonstick cooking spray. Combine the cereal with 1 bag marshmallows in a large bowl; set aside.
• Melt the butter in a large heavy-bottomed pot or stockpot over medium-high heat. Add the 3 remaining bags of marshmallows and cook, stirring occasionally, until they are fully melted, about 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Fold half the cereal mixture into the melted marshmallows until well-coated; fold in the remaining cereal mixture.
• Scoop the mixture into the prepared pan. Spray another piece of foil with cooking spray and use it to cover the mixture, pressing gently on the foil to evenly spread the mixture out, getting it evenly into the corners and flattening the top (you can dome the top slightly if you have extra mixture). Place in the refrigerator to set, around 1 hour. Cut into 2-inch squares and serve. Leftovers keep in an airtight container at room temperature, 2 days; or wrap in a freezer bag and freeze.

CRISPY RICE CEREAL CHOCOLATE CHEESECAKE RECIPE BY TASTY

Steps:

• In a large saucepan over medium heat, melt the butter.
• Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
• While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
• Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
• Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
• In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
• Pour in the melted chocolate and stir to incorporate.
• Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
• Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
• Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
• Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
• Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
• Slice and serve.
• Enjoy!

RICE KRISPIE SQUARE MARSHMALLOW CHEESECAKE

Steps:

• grease a 9" or 10" springform pan with cooking spray. Set aside.
• In a large bowl, add in the Rice Krispies cereal. Set aside momentarily. In a medium saucepan, melt the salted butter and marshmallows together over low heat, stirring constantly, until melted and smooth. Pour the melted marshmallow mixture over the cereal and toss until totally combined. Pour the cereal into the prepared pan and, using a greased glass cup, press the cereal mixture into the pan, forming a base and sides. Put aside to set, about 20 minutes. Big tip: I needed help, the marshmallow starts thickening fast and my hands are not big enough. Kent was needed.
• While crust sets, make your filling. In a large bowl of a stand mixer, cream together the cream cheese, sugar and vanilla until smooth, about 1 minute. Beat in the marshmallow creme until smooth. slowly fold in the Cool Whip by hand until combined.
• Spread the filling mixture into the crust, smoothing out the top. Garnish with whipped cream piped along the perimeter of the cheesecake and top with stacked prepared & cubed Rice Krispy Treats in the center. Chill for at least 2 hours in the fridge before cutting into slices.

THE ORIGINAL RICE KRISPIES TREATS SQUARES

Steps:

• Melt butter in a large saucepan over low heat.
• Add marshmallows and stir until completely melted.
• Remove from heat.
• (It would be perfect to be measuring out all of the cereal at this time, having it ready in a large bowl.).
• Working quickly, add rice krispies cereal, and stir until the cereal is well coated.
• Using a buttered spatula or waxed paper, press the mixture evenly into a greased 13 by 9 by 2 inch pan (or whatever pan you have on hand).
• When the treats are cooled, cut into squares.
• Serve, and enjoy!

RICE KRISPIES SQUARES WITH HOMEMADE MARSHMALLOWS

Steps:

• Place the water in a small pot, sprinkle in the gelatin and let soak for 5 minutes.
• Lightly butter a 9 x 9 baking pan.
• After the gelatin has completely soaked, mix in the sugar and heat the mixture over medium low until the gelatin and sugar are completely dissolved into the water.
• Place the gelatin mixture in a bowl of your stand mixer and add the corn syrup, salt and vanilla.
• Using the wire whip attachment, whip the mixture until it is white and marshmallow like and very stiff peaks form, about 5 - 6 minutes.
• Fold the Rice Krispies into the marshmallow mixture and mix. Spread and pack into the buttered baking dish.
• Cover and chill in the fridge until set. Cut and serve.